Servings: 8

5 pounds red potatoes, cut into chunks 5 pounds red potatoes, cut into chunks
1 Tablespoon minced garlic 1 Tablespoon minced garlic
3 cubes chicken bouillon 3 cubes chicken bouillon
1 (8 ounce) container sour cream 1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened 1 (8 ounce) package cream cheese, softened
½ cup butter ½ cup butter
salt & pepper to taste salt & pepper to taste

1. In large pot of lightly salted boiling water, cook potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer mixture to slow cooker, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper.